Preheat oven to 400 degrees F.

In a cast iron skillet, brown ground beef with onion, cumin, chili powder, salt and pepper. When the meat mixture is about halfway done, add in the minced garlic and green chilies, cook until the meat is no longer pink. Drain any excess grease from the meat, remove meat from skillet, and it set aside.

Combine Jiffy mix, egg, sour cream and creamed corn and pour into greased cast iron skillet.

Bake for 20 minutes or until golden brown. Remove from oven and set aside. Using the handle of a wooden spoon, poke holes in the cornbread. Pour ½ cup of enchilada sauce over the top, making sure it gets inside the holes. (keep the remaining sauce for serving)

Top evenly with the meat mixture.

Cover with shredded cheese.

Bake for 20 minutes or until cheese is melted and edges are bubbly.

Serve with remaining enchilada sauce, fresh cilantro, sliced black olives, avocado and jalapeño if desired.